Crispy Sooji Dhokla

Ingredients:

• 1 cup whole milk yogurt

• 1 cup coarse sooji (semolina)

• 1 tbsp oil

• 1 tbsp garlic, finely grated

• 1 tbsp grated ginger

• 3 green chilies, finely diced

• 1/4 cup water + 1 tablespoon water

• 1/2 tsp Eno or 3/4 teaspoon baking soda

• 1 tsp salt (or to taste)

 

Tadka:

• 2 tbsp oil

• 1 tbsp sesame seeds

• 1.5 tsp mustard seeds

• 1/4 tsp hing (asafoetida)

• 3 green chilies, split lengthwise and cut into 1-inch strips (de-seed for less heat)

• Coriander leaves chopped for garnishing

 

Directions:

In a large mixing bowl, combine the yogurt, coarse sooji, and 1 tablespoon oil. Mix well.

 

Add the grated garlic, ginger, diced green chilies, and 1/4 cup water. Stir until the mixture is smooth.

 

Add the eno or baking soda and salt. Mix gently but thoroughly. Add the extra 1 tablespoon water if the batter seems too thick. The batter should be pourable but not too runny.

 

Grease a steaming tray or a heatproof dish.

 

Pour the batter into the prepared tray and smooth the surface.

 

Set up a steamer or a large pot with a steaming rack. Bring the water to a boil.

 

Place the tray in the steamer, cover, and steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

 

 In a small pan, heat 2 tablespoons oil over medium heat.

 

Add the sesame seeds, mustard seeds, hing, and split green chilies. Cook until the seeds begin to pop and the chilies become fragrant.

 

 Once the dhokla is steamed, remove it from the steamer and let it cool slightly.

 

Cut the dhokla into squares or pieces.

 

 Pour the hot tadka over the dhokla.

Garnish with some chopped coriander leaves and serve.

 

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